Sunday, November 29, 2015

Thanksgiving Leftovers Sweet Potato Waffles

So it's been a while since I've written anything about the food I've cooked. I mean a WHILE. I'm one of those people who takes plenty of pictures and has all the best intentions, but you know life happens and I ignore this blog for months on end. I post my food photo on Instagram, Facebook, and Twitter and move on. Today though I totally want to share what is now one of my favorite waffle recipes ever! This may be my absolute favorite actually. I found it by googling recipes for leftover mashed sweet potatoes. I first found Alton Brown's recipe, which i'm sure is delicious. I use his classic waffle recipe, and all in all find all things Alton Brown to be delicious. He is a genius. But here, I stumbled upon a recipe from the company Nature Box (that snack box company) of all places, and adapted my recipe from there. I rarely "adapt", which for me usually means I don't have exactly that the recipe calls for so i'm making due, but on a rare occasion i'm making it healthier or truly adapting to my tastes. I suppose all of the above is true in this case. Here we go, leftover mashed sweet potato waffles!

I literally used leftover mashed sweet potatoes. My mom made them for Thanksgiving, so I can't tell you exactly the amount of butter and milk in them. Point is, you don't need to know, as long as you have some faint idea. It is important to know if there is any salt so you don't add even more when making the waffles.

Leftover mashed sweet potatoes

Gather your ingredients (this isn't everything but looks good for a picture ;)

I use the "Muffin Method" for making quick breads, waffles, pancakes, and muffins courtesy of Alton Brown, because again, he's a genius. Mix your wet and dry ingredients in different bowls, then combine.

Wet Ingredients

Dry ingredients

Mix each well before mixing together

Make a well at the center of the dry ingredients and pour on the wet mixture. Fold them together for no more than 10 strokes! DO NOT OVERMIX. That ruins it (for years i wondered why my pancakes didn't rise well and it was because I was an overmixer). It will be lumpy but that is ok.

If you felt inclined to add pecans or some other add in, fold it in now. (Wow toasted pecans sounds like a great addition for next time!)

Let the batter sit few minutes. Now is a good time to go find your waffle maker and let it preheat. By the time it's ready your batter will be ready.

I lightly sprayed mine with cooking spray the first time, but found I didn't need to as all the other batches released just fine.

Now make waffles! I cooked my first one on 3.5 setting, but for waffles 2-6 bumped it up to 5. Drizzle with real maple syrup (please none of the fake stuff!) or honey. No butter needed.

At this point since I'm the only waffle eater in my house, I put them on a pan to cool completely, the bag and freeze for later. Homemade frozen waffles toast up great later!

2. In a large glass measuring cup or another bowl, whisk together sweet potato puree, milk, Greek yogurt, melted coconut oil, eggs and vanilla. If the melted coconut oil is hot, drizzle it in slowly while constantly whisking.

3. Pour mixture over dry ingredients and stir using a rubber spatula just until moist, about 10 strokes. Do not overmix!! It will be lumpy. Fold in pecans, if using.

5. Lightly coat the waffle iron with nonstick spray (if needed). Scoop just enough batter to cover the waffle grid and cook until the waffle is golden brown on both sides. I recommend using the highest setting on your waffle iron. Serve with maple syrup.

Tips: If you’re making a big batch to serve, hold the waffles in a 200 degree F oven to keep them warm. If you won't be eating them all immediatly, let cool and freeze. When ready to eat, go straight from freezer to toaster oven. Toast and eat.